Fish with Salsa and Olives
Olives add color and flavor to pan-fried catfish in this fast dinner recipe.
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Fish with Salsa and Olives
Directions
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Combine flour and salt. Coat both sides of fish with flour mixture.
- In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated through. Makes 4 servings.
Nutrition Facts (Fish with Salsa and Olives)
- Per serving:
- 227 kcal ,
- 14 g fat
- (3 g sat. fat ,
- 53 mg chol. ,
- 641 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 18 g pro.